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Strawberry Cheesecake

Chocolate Peppermint Pattie Fudge

Mississippi Mud Cupcake  

Strawberry Cheesecake

Ingredients

  1. 8 ounces cream cheese, softened.

  2. 1/3 cup sugar.

  3. 1 cup sour cream.

  4. 2 teaspoons pure vanilla extract.

  5. 8 ounces prepared whipped topping, thawed.

  6. 1 prepared graham cracker crust (6 ounces)

  7. 1 pound fresh strawberries, hulled and halved lengthwise.

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  1. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

  2. Preheat oven to 300 degrees F (150 degrees C).

  3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

  4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

  5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

  6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

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Chocolate Peppermint Patty Fudge

Ingredients 

  • 1 cup YORK Minis Peppermint Patties.

  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12 oz. pkg.)

  • 1 can sweetened condensed milk (14. oz.) ( not evaporated milk)

  • 1 teaspoon vanilla extract.

  • Dash salt.  

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​Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peppermint pattie pieces; stir quickly just to distribute candy pieces throughout mixture.

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Mississippi Mud Cupcake

Ingredients  

  • 1 cup butter, melted

  • 2 cups sugar

  • 1/2 cup unsweetened cocoa

  • 4 large eggs, lightly beaten

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups coarsely chopped pecans, toasted

  • 1 (10.5-ounce) bag miniature marshmallows

  • Chocolate Frosting

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  1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

  2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

  3. Note: 2 (5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.

 

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